Medical Discovery News
Science permeates everyday life. Yet the understanding of advances in biomedical science is limited at best. Few people make the connection that biomedical science is medicine and that biomedical scientists are working today for the medicine of tomorrow. Our weekly five-hundred-word newspaper column (http://www.illuminascicom.com/) and two-minute radio show provide insights into a broad range of biomedical science topics. Medical Discovery News is dedicated to explaining discoveries in biomedical research and their promise for the future of medicine. Each release is designed to stimulate listeners to think, question and appreciate how science affects their health as well as that of the rest of the world. We also delve into significant biomedical discoveries and portray how science (or the lack of it) has impacted health throughout history.
Medical Discovery News
The Importance of Bubbles
966 the Importance of Bubbles
Welcome to Medical Discovery News. I’m Dr. Norbert Herzog.
And I’m Dr. David Niesel
When we make a champagne toast, we’re probably not thinking about the scientists who put the bubbles there.
But in the heart of the champagne region in France are scientists who make up the Effervescence & Champagne team at the University of Reims Champagne-Ardenne . Who knew?
Making champagne requires a second fermentation inside the sealed bottle after adding yeast and sugar forms high-pressure carbon dioxide along with ethanol.
The oldest confirmed report of sparkling wine is in the mid-sixteenth century. Benedictine monks in the Abbey of Saint-Hilaire in France accidentally bottled a still wine with residual sugars and active yeast before the end of its fermentation.
Sparkling wine requires at least one point two grams of carbon dioxide per liter. Proteins in the wine stabilize the smaller bubbles that make up the foam at the top of a glass.
Immediately after pouring champagne into a glass, the dissolved CO2 concentration drops depending on the wine temperature, bottle type, glass shape and how it’s poured.
Pouring it straight down the flute loses more gas than a gentle pour down the side. Etched glass or soap residue also depletes bubbles.
Bubbles look great and act on the tongue’s receptors to achieve the mouth feel. Bubbles also help over a thousand volatile organic compounds in the wine evaporate releasing aroma and flavor.
So much tradition and art go into the production of fine champagne, and science may help us perfect that art.
We are Drs. David Niesel and Norbert Herzog, at UTMB and Quinnipiac University, where biomedical discoveries shape the future of medicine. For much more and our disclaimer go to medicaldiscoverynews.com or subscribe to our podcast. Sign up for expanded print episodes at www.illuminascicom.com
